Koya Dofu no Nimono

Koya Dofu no Nimono is a comforting Japanese side dish featuring freeze-dried tofu simmered in a savory broth of soy sauce and mirin, complemented by seasonal vegetables. This dish is simple yet rich in umami, making it a delightful addition to any meal.

Ingredients

• Koya Dofu (freeze-dried tofu) - 100 grams
• Carrot - 1 medium, sliced
• Daikon radish - 100 grams, sliced
• Shiitake mushrooms - 4 pieces, sliced
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Dashi stock (vegan) - 500 ml
• Green onions - 2, chopped for garnish
• Sesame oil - 1 teaspoon
• Salt - to taste

Steps

1. Soak Koya Dofu in warm water for about 15 minutes, then drain and cut into bite-sized pieces.
2. In a pot, heat sesame oil over medium heat. Add sliced carrots and daikon, sauté for 3-4 minutes until slightly softened.
3. Add the sliced shiitake mushrooms and continue to sauté for another 2 minutes.
4. Pour in the dashi stock, soy sauce, and mirin. Bring to a gentle boil.
5. Add the soaked Koya Dofu to the pot, reduce the heat, and let it simmer for 10-15 minutes, allowing the flavors to meld.
6. Taste and adjust seasoning with salt if necessary. Remove from heat.
7. Serve warm, garnished with chopped green onions.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from Koya Dofu.
• Contains a variety of vitamins and minerals from the vegetables.

Tags